This creamy roasted cauliflower soup has a vegetable broth and no heavy cream. Put this side-by-side against a store-bought creamy soup and you'll be blown away by the comparison in taste. Then go down the ingredient lists of the two and you'll be floored. With roasted cauliflower, coriander seeds, nutmeg and a few other veggies this healthy winter soup is packed with nutritional value. My kids lapped it up and wanted more... it makes me so happy when they feast on veggies like they're a dessert.
This cauliflower soup recipe is the second time I've featured the vegetable as a star ingredient this week. Nutmeg, coriander and leeks are ingredients that aren't used all that often and may not be lying around the house, but I recommend trying them out in this recipe. Especially during fall and winter these can be used in quite a few recipes.
Saffron may be expensive but just a dash gives the flavor a boost, but is not mandatory. I keep a small bottle around and use a touch here and there to make it last, then buy another tiny $10 bottle. If you are looking for cauliflower recipes, check out these delicious cauliflower recipes Delicious Roasted Cauliflower Lemon Pasta and Parmesan Roasted Cauliflower (with Adobo Seasoning). Hope you'll enjoy this healthy and nutritious roasted cauliflower soup recipe!
📖 Recipe
Creamy Roasted Cauliflower Soup with Saffron
Ingredients
- 1 pieces cauliflower head, cut into small
- 1 teaspoon salt
- black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon coriander seeds powder
- 2 tablespoons coconut oil, I used Nutiva brand
- ¾ cup leeks, chopped
- ½ medium onion, chopped
- ½ cup carrots, chopped
- 2 cloves garlic, minced
- teaspoon optional: ½ Spanish saffron
- cup optional: ½ coconut milk
- 3-4 cups vegetable broth, low sodium
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place the cauliflower in a small roasting pan. Drizzle with oil and season with salt, pepper, nutmeg, coriander seeds powder, toss to coat and distribute evenly.
- Roast the cauliflower until tender for about 10 minutes, then remove from the oven and set aside.
- Heat 2 tablespoons coconut oil in a large pot and add leeks, onion, carrots, garlic. Stir for about 5-7 minutes, until fragrant.
- Add the roasted cauliflower and saffron. Stir for another 2 minutes.
- Remove from heat and put all the soup ingredients in a blender, then puree.
- Bring the puree soup back to the pot and add broth. Cook at low heat and bring to boil for about 10 minutes
- Add salt/pepper to taste.
- Remove from the heat and serve
Kim @ Three Olives Branch says
I absolutely love cauliflower, and this soup sounds so amazing! We are big soup lovers, so this will definitely be happening in the near future!
Veena says
I must admit I have never had a cauliflower soup. I roast cauliflower a lot but must think of soup in future.Thanks for the recipe.
debi says
This sounds so delicious. What a pretty presentation. And I love that bowl!
Daniela Anderson says
Healthy, tasty and beautifully presented! A great recipe, cauliflower is one of my favourite vegetable. I must give it a go!
bbqbastard says
Pfew that soup looks superb. I like your photography style! You might want to give the stem and cauliflower leaves a try as soup ingredients too! They taste stunning and bring a more cream textuur to the soup.
Plus less waste 🙂
Cindy Ingalls says
I was obsessed with cauliflower soup last fall. I lost count of how many times I made it. I've been looking for a new recipe to add some additional flavor. Can't wait to try this one out.
Rose A (@mail4rosey) says
What a good idea to have a roasted soup. I have never done that before!
mythirtyspot says
This recipe sounds delicious and looks stunning. What a gorgeous photo! I can't wait for this recipe! - Erin Kennedy
Wren says
Thank you for sharing this my family and I enjoy soups like this on a cold fall night so this will be perfect for me to try.
Christine Cox says
I have never had cauliflower soup but this does sound really good. I'll have to make a batch of it and see how it really is!!